Mama Jo's New Orleans Seafood Filé Gumbo

The Seafood: In a large 32 quart stock pot bring the chicken stock, water and clam juice to a slow boil Add the Dungeness Crab and reduce the temp to a medium flame The Veggies: In a heavy bottomed skillet, sauté the onions, garlic and celery until tender, then add to the stock pot The Meat: In a separate pot, boil the Louisiana sausage and smoked hot links until thoroughly heated and they have released their oil. Drain the liquid and allow the sausages to cool. Once cooled slice the sausages from side to side.. from left to right. Dice the smoked ham and throw all the meat back into the pot to brown over a medium heat. When completed, add them to the stock pot The Roux: In a heavy bottomed skillet, stir together the flour and oil forming a paste. Cook the roux over a low heat, stirring constantly until the flower darkens to a deep caramel color similar to peanut butter (this may take 20 to 30 minutes) ; immediately remove from heat and add to the stock pot. Note: If you desire a thicker gumbo, repeat this step. Also, DONT burn the roux!!! if you do, toss it out and start a new batch. This is the heartiness of the gumbo and if you burn it it will resinate the burned flavor throughout the soup. The Seasoning: Add all of the spices and let simmer, occasionally stirring, tasting and adjusting the seasoning to taste After an hour of simmering add the shrimp and lump crab meat.